Entree: Ethiopia – Addis Ababa – ሺሮ ወጥ Shiro Wot Chickpea stew (Chickpea stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 cup (120 g) shiro powder (roasted chickpea or split-pea flour)
- 3 tbsp (45 g) niter kibbeh (Ethiopian spiced clarified butter)
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 3 garlic cloves, minced (about 1 oz / 28 g)
- 2 tbsp (14 g) berbere spice blend
- 2 tbsp (30 g) tomato paste
- 3 cups (720 ml) water or light vegetable broth
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice (optional, brightens flavor)
- 1 fresh green chili, sliced (optional, for heat)
- Injera for serving

Instructions

1. Heat a medium saucepan over medium heat and add niter kibbeh. When melted and warm, add the chopped onion and sauté until soft and translucent, about 8–10 minutes.
2. Stir in the minced garlic and berbere and cook 1–2 minutes until fragrant. Add tomato paste and cook, stirring, 1 minute to deepen the flavor.
3. Gradually whisk in 2 cups (480 ml) of the water or broth to form a smooth base. Bring to a gentle simmer.
4. In a separate bowl, whisk the shiro powder with the remaining 1 cup (240 ml) water until smooth and lump-free. Slowly pour the shiro mixture into the simmering pot, stirring constantly to avoid lumps.
5. Reduce heat to low and simmer, stirring frequently, until the stew is thick and creamy, 10–15 minutes. Add salt to taste and adjust consistency with additional hot water if needed — shiro should be velvety but spoonable.
6. Finish with lemon juice if using and fold in sliced chili for heat. For extra richness, swirl in an additional teaspoon of niter kibbeh just before serving.
7. Serve hot directly on injera or in a bowl with injera on the side for tearing and scooping.